Dry Cured Farmhouse Salami

*Limited Supply*

This delicious farm house salami was slowly crafted by hand from our own pigs raised right on our farm. 

Fresh pork mixed with salt, black pepper, garlic, and a touch of fennel. Then active lactic acid cultures were added to aid fermentation and drop the ph to make a safe environment for our salami to cure. 

The salami are then dipped in a beneficial mold solution that helps protect the salami from bad bacteria, controls the drying rate, and adds that old world flavor to the salami while it cures. 

After 2 months of drying the salami are safe to slice and eat. 

The outer casing is a beef casing. It is edible, though chewy. If I’m slicing salami super thin I often just leave the casing on and eat it. If the slices are going to be thicker then I’ll peel the casing off before eating. Either way you’d like to enjoy it is fine. 

Thanks, Randy and Souder Station Farm